This Vegan Cashew Mac and Cheese is creamy, velvety and ready in under 40 minutes! And you only need 10 ingredients to make it.
It's comfort food season! As soon as it gets cold out, all I want is comfort food. And that looks different for everyone, but for me, comfort food is soup like my Cauliflower Red Lentil Soup, and dishes like Vegan Pot Pie and Vegan Leek Risotto.
But, macaroni and cheese is the ultimate comfort food, so it's time to share my version. This Vegan Cashew Mac and Cheese is simple and fast because you don't have to bake it! It only requires 10 ingredients and is impossibly creamy and delicious. You will make this recipe again and again!
Jump to:
Why You'll Love This Recipe
- This recipe is simple to make, so it's great for beginners!
- And it's ready in under 40 minutes so it's the perfect weeknight meal.
- This Cashew Mac and Cheese is completely vegan and is easily gluten-free, Just use your favorite gluten-free pasta!
- The cheese sauce is creamy and velvety smooth.
- And most importantly, it's absolutely delicious!
Ingredients
Raw Unsalted Cashews: Raw cashews are the best for making creamy sauces like cheese sauce this one or my Vegan Vodka Sauce! Do not substitute any other nut or seed.
Pasta: You can use any pasta you like, regular or gluten-free or even a protein pasta! I like to use rotini so there are plenty of places for the sauce to hang on to the pasta. Because that means more flavor in every bite!
Spices: I like to use a combination of garlic powder, onion powder, ground mustard and paprika. It makes the sauce really flavorful!
Nutritional Yeast: Nutritional yeast has a nutty, cheesy flavor that is so delicious in this Vegan Cashew Mac and Cheese!
Non-Dairy Milk: Any non-dairy milk will work, just make sure it is plain and unsweetened!
Special Equipment
You need a high-speed blender like a Vitamix for this recipe to ensure a super smooth cheese sauce.
Instructions
Step 1. First, place the raw unsalted cashews in the pitcher of a high-speed blender. Cover the cashews with hot water and allow them to soak for at least 30 minutes.
Then, drain the water.
Step 2. Into the blender with the cashews, add non-dairy milk, nutritional yeast, garlic powder, onion powder, ground mustrd, paprika, lemon juice and salt.
Step 3. Blend the sauce on high until completely smooth, about 1-2 minutes.
Step 4. Pour the cashew cheese sauce into a pot with cooked and drained pasta and cook over medium heat, stirring frequently until the sauce thickens and coats the pasta, about 4-5 minutes.
Serve!
Recipe FAQs
Store the leftovers in an airtight container and keep in the refrigerator for up to 4 days.
I like to reheat it in a skillet with a little water to loosen the sauce back up.
Yes! Just make sure any non-dairy milk you use is plain and unsweetened.
I like rotini or fusilli best. There are plenty of places for the sauce to hold on which means more flavor!
Expert Recipe Tips
Do not use roasted cashews in this Vegan Cashew Mac and Cheese! The flavor is too strong. Raw cashews have a very mellow flavor that is perfect for making vegan cheese sauce.
The cheese sauce will look too runny at first. But don't worry! It will thicken up and coat the pasta in just a few minutes.
Looking for More Vegan Pasta Recipes?
If you tried this Vegan Cashew Mac and Cheese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Cashew Mac and Cheese
Equipment
- 1 High Speed Blender
- 1 3-4 Quart Pot
- Measuring Cups and Spoons
Ingredients
- ½ Cup Raw Unsalted Cashews
- ½ Pound Pasta of Choice I recommend Rotini!
- 1 ¼ Cups Plain Unsweetened Non-Dairy Milk I used So Delicious Coconut Milk
- ¼ Cup Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 tsp Onion Powder
- 1 teaspoon Mustard Powder
- ½ teaspoon Paprika
- 1 teaspoon Lemon Juice
- ½ teaspoon Salt
- Black Pepper
Instructions
- Add the cashews to the pitcher of a high-speed blender. Pour hot water over the cashews to cover them. Allow them to soak for at least 30 minutes, or until they soften. Then, drain the water and set aside.½ Cup Raw Unsalted Cashews
- Cook pasta in 3-4 quart pot according to package directions.½ Pound Pasta of Choice
- Into the high speed blender with the soaked and drained cashews, add non-dairy milk, nutritional yeast, garlic powder, onion powder, mustard powder, paprika, lemon juice and kosher salt. Blend on high until the mixture is completely smooth. About 1-2 minutes.1 ¼ Cups Plain Unsweetened Non-Dairy Milk, ¼ Cup Nutritional Yeast, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Mustard Powder, ½ teaspoon Paprika, 1 teaspoon Lemon Juice, ½ teaspoon Salt
- Drain the pasta and return it to the pot. Add the cheese sauce into the pot with the pasta and turn the burner back on to medium heat. It will look runny here, but it will thicken up!
- Cook, gently stirring, until the sauce simmers and thickens enough to coat the pasta, about 4-5 minutes. Taste and season with additional salt and some black pepper. Serve.Black Pepper
Notes
Nutrition
Let me know how you like this recipe and if there is anything you'd like to see me make next!
Comments
No Comments